Salmon Ponzu Poke Bowl

Traditionally eaten on the Hawaiian islands, this Salmon Ponzu Poke Bowl is an easy recipe to make at home. After mastering the poke bowl, you’ll be ready to make Poke Nachos!

Ingredients

  • Sushi rice: Make your base for your poke bowl. Start with a short-grain sushi rice and add in the rice vinegar, sugar and salt. Mix well while the rice is still hot! Learn how to make perfect sushi rice below!
  • Sushi-grade Fish: To make your poke, you will need a sushi-grade fish. I used salmon, but you can use a blue-fin tuna or another fish such as Octopus.
  • Ponzu Sauce: Learn to make your own Ponzu sauce (check out my Ponzu substitute recipe!) or buy a pre-bottled sauce.
  • Toppings: Add toppings of choice! I like adding avocado, green onion, masago and chili.

How to make a Salmon Ponzu Poke Bowl

First, make your sushi rice:

To make the sushi rice, cook the sushi rice to the package instructions. Then, when it is finished cooking, add the rice vinegar, sugar and salt when the rice is still hot. Mix well and place in serving bowls.

To portion out the vinegar, sugar and salt correctly, for every 1 cup of cooked sushi rice, you will want to use:

  • 1.5 tablespoons of rice vinegar
  • 1 teaspoon of sugar
  • a large pinch of salt, about 1/8 teaspoon

How to Make Salmon Ponzu Poke

Making the salmon poke is actually quite straightforward. Check out my recipe for a homemade Ponzu sauce substitute.

First, take your ponzu sauce and place about a cup into a bowl and set aside. You will want about 1 cup of sauce for every pound of fish. Then, chop your fish into uniform bite-sized pieces. Place your chunks of fish into the ponzu. You will want your sauce to be touching every piece of fish, but it doesn’t have to be covering the fish.

You also might want extra sauce to drizzle over your poke bowl.

Marinate the fish for anywhere from 20 minutes to overnight. Cover and place in the fridge until you are ready to use.

Putting your Poke Bowl Together:

After your rice is made and ready, add it to your bowl. Then add in your marinated fish (the poke) and then add your toppings.

Garnish your poke bowl with green onion and sesame seeds if desired. You can also add wasabi and pickled ginger if you’d like. Serve your Salmon Ponzu Poke bowl immediately.

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Salmon Ponzu Poke Bowl

0 from 0 votes
Recipe by Sarah Course: EntreeCuisine: DinnerDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

0

minutes
Calories

300

kcal

Ingredients

  • Sushi Rice
  • 1 cup sushi rice

  • 1.5 tbsn rice vinegar

  • 1 tsp sugar

  • 1/8 tsp salt

  • Poke
  • 1 cup Ponzu sauce

  • 1 lb fish, salmon or tuna

  • Toppings
  • green onion

  • masago

  • avocado

  • chili

  • sushi ginger

Directions

  • First, cook rice to bag instructions. Then add in the rice vinegar, sugar and salt when hot and mix well. Set aside.
  • Take your fish and slice into one inch chunks. Place into your marinade and marinate for 20 minutes to up to overnight.
  • Once marinated, place the fish over the sushi rice and add other desired toppings.
  • Serve immediately.

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